This wonderful mixture of chicken, sautéed bell peppers and onions in tomato sauce, is topped with tangy bits of goat cheese. It's super served as is or spooned over pasta, rice, couscous or quinoa.
- 1 1/2 Tbsp all-purpose flour
- 1/4 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 12 oz uncooked boneless skinless chicken breast(s), cut into chunks
- 2 tsp olive oil, extra-virgin, divided
- 2 medium orange bell pepper, yellow, and/or red, cut into strips
- 1 medium uncooked onion(s), thinly sliced
- 2 medium clove(s) garlic clove(s), minced
- 8 oz canned tomato sauce
- 1/4 cup(s) water
- 1/4 cup(s) basil, sliced or torn
- 6 Tbsp soft-type goat cheese, at room temperature
On a plate, combine flour, salt and pepper; add chicken and toss to coat.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned and cooked through, about 6 minutes; remove to a plate.
Heat remaining teaspoon oil in same skillet over medium-high heat. Add peppers and onions; toss to coat. Cover and cook, stirring occasionally, until peppers and onions are very tender and light golden, about 12 minutes.
Add garlic; sauté until fragrant, about 30 seconds. Stir in tomato sauce and water; bring to a simmer over medium-high heat, scrapping up browned bits from bottom of pan.
Return chicken and any accumulated juices to skillet; heat through. Remove from heat and stir in basil; crumble goat cheese over top.
Yields about 1 cup per serving.
- No fresh basil on hand? Crumble in some dried basil, oregano or thyme instead. Other tasty additions to this recipe include sliced olives, a few capers, crushed red pepper and/or a splash of balsamic vinegar (any changes could affect the recipe's SmartPoints value).